Hushpuppies 3

By ctozzi

Ingredients

• Emeril's ESSENCE Creole Seasoning:
• Vegetable oil, for frying
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 2 teaspoons sugar
• 1 1/2 teaspoons salt
• 1 1/4 teaspoons Essence
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon freshly ground black pepper
• 2 eggs, beaten
• 1 cup buttermilk
• 1 large onion, grated
• 1/2 cup finely chopped green onions
• 2 jalapenos, seeded and minced
• Preheat a deep-fryer fill with oil to about 3/4 of the way full to a temperature of 375 degrees F.
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• Combine all ingredients thoroughly.
• Yield: 2/3 cup

Preparation

Step 1

While the oil is heating, combine the cornmeal, flour, sugar, salt, Essence, baking powder, baking soda and black pepper in a mixing bowl and whisk to combine. In a second mixing bowl, whisk together the eggs, buttermilk, grated onion, green onions and jalapenos. Add the wet ingredients to the dry ingredients and stir just until a batter comes together. Be careful not to overmix.

When the oil is hot, drop 1 1/2 tablespoons of the batter into the hot oil and fry, turning occasionally, until golden brown on all sides and cooked through, 3 to 4 minutes. Remove using a slotted spoon and let rest on a paper lined plate briefly before serving hot. Repeat with remaining batter.

Yield: About 2 1/2 dozen hushpuppies